Ingredients: (8-10 servings) 3 lbs. ground turkey meat (dark and white is good or whatever your preference) 1 Tb chopped garlic T TB butter or olive oil 2 TB chipotle pepper puree(usually you will find this canned in ethnic section of grocery store) 1 onion~ dice fine (about a cup) 1 Green pepper~ dice medium 1 red pepper ~medium dice 2 cups sweet potato ~medium dice 1 cup Parsnips ~medium dice 1 can organic pumpkin puree 1 cup poultry stock 30 oz. tomato sauce (2 cans) 2 cups organic Cannellini or navy beans 2 cups crushed tomatoes 3 TB dark chili powder 2 TB cumin 1 TB sea salt 2 teaspoons fresh cracked black pepper
Chef Kelli's Chipotle Pumpkin Turkey Chili
Ingredients: (8-10 servings)
3 lbs. ground turkey meat (dark and white is good or whatever your preference)
1 Tb chopped garlic
T TB butter or olive oil
2 TB chipotle pepper puree(usually you will find this canned in ethnic section of grocery store)
1 onion~ dice fine (about a cup)
1 Green pepper~ dice medium
1 red pepper ~medium dice
2 cups sweet potato ~medium dice
1 cup Parsnips ~medium dice
1 can organic pumpkin puree
1 cup poultry stock
30 oz. tomato sauce (2 cans)
2 cups organic Cannellini or navy beans
2 cups crushed tomatoes
3 TB dark chili powder
2 TB cumin
1 TB sea salt 2 teaspoons fresh cracked black pepper
Method:
1. Heat butter in heavy bottom rondo/stock style pot and sauté onion for a minutes and then add garlic, sauté until golden a minute or so and add ground turkey and cook meat until cooked through, using wooden spoon continue to chop up meats so you do not get large clumps.
2. Stir in pumpkin puree, spice's and chipotle puree; simmer and stir over medium low heat for a few minutes; add tomato puree & crushed, poultry stock add sweet potatoes and continue to cook over medium/medium low for about 15-20 minutes, add parsnips and continue to simmer for another 15 minutes.
3. Make sure veggies are cooked or close to and then add diced peppers, adjust seasons as needed and cook 10-15 minutes
4. Remove from heat and add beans
5. Serve with corn bread, and autumn salad
Chef's note: If chili is too thick add more poultry stock or tomato sauce